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Summer is right around the corner, in fact temperatures could touch 90 degrees this week here in Boston, so it is probably not the ideal time to post a chili recipe. But this one was in the most recent Food Network magazine. We made it the other night and it was delicious. Zucchini adds a nice change to the chili, and this chili is also great served cold for lunch the next day.
I cut back on the vegetable oil from 3 tablespoons to just 1. I used chipotle powder instead of chili powder, it packs a bit more punch so I used 1 tablespoon instead of 2 of chili. Instead of red onions we used shallots, we have always found red onions overpowering the dish. And we left off the tortillas, so this is a gluten-free recipe too! Also, served this chili alongside some cornbread (with zucchini, carrot and cheddar cheese) and of course, margaritas!
1. Over medium heat, warm 1 tablespoon of vegetable oil.
2. Add the shallots and cook for 4-5 minutes.
3. Add in the garlic, chipotle powder and cumin. Cook for 1 minute.
4. Add the poblano, mushroom, zucchini and corn. Cook for 3-5 minutes.
5. Add the beans (including any liquid in the can), tomatoes, 1 1/2 cups of water, salt and pepper.
6. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, until the chili slightly thickens.
7. Season with additional salt and pepper as needed.
8. Serve with your selected toppings.
The cornbread was just Jiffy boxed cornbread (why not, they really do it the best). To the mix I added in 1/2 a zucchini, grated. I added an equal amount of grated carrot, and a large handful of shredded cheese. I baked it in an 8×8 dish for about 20 minutes.
And no chili dinner would be complete with a margarita. I used the recipe that you can find here: http://www.cookingchanneltv.com/recipes/top-of-the-line-margarita.html